[Elsevier] Effect of transglutaminase-mediated pre-crosslinking on the thermally induced gelation properties of soy protein and deaminated egg white protein

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journal：Food Chemistry

Authors：Guijiang Liang; Wenpu Chen; Zhaojun Wang; Qiuming Chen; Maomao Zeng; Zhiyong He; Douglas Goff; Jie Chen

Published date：2026-4-

DOI：10.1016/j.foodchem.2026.148280

PDF link：https://www.sciencedirect.com/sc ... 308814626004383/pdf

Article link：https://doi.org/10.1016/j.foodchem.2026.148280

Article Source：Elsevier BV。

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[Elsevier] Effect of transglutaminase-mediated pre-crosslinking on the thermally induced gelation properties of soy protein and deaminated egg white protein Copy